Zucchini and Apple Greek Yoghurt Cake

Zucchini and Apple Greek Yoghurt Cake

A moist and delicious cake made with zucchini, apple, and Greek yoghurt. A healthy and satisfying treat!
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert, Snack
Servings 12 slices
Calories 250 kcal

Equipment

  • 1 Large Bowl
  • 1 9-inch Cake Pan
  • 1 Grater
  • 1 Mixer Hand or stand mixer

Ingredients
  

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp ground cinnamon
  • 0.25 tsp salt

Wet Ingredients

  • 3 large eggs
  • 0.75 cup granulated sugar
  • 0.5 cup Greek yoghurt Plain, non-fat or low-fat
  • 0.5 cup vegetable oil
  • 1 tsp vanilla extract

Produce

  • 2 cups grated zucchini Excess moisture squeezed out
  • 1 cup grated apple Peeled or unpeeled, your choice

Instructions
 

  • Preheat oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
  • In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
    2 cups all-purpose flour, 1 tsp baking powder, 0.5 tsp baking soda, 1 tsp ground cinnamon, 0.25 tsp salt
  • In a separate bowl, beat together the eggs and sugar until light and fluffy. Stir in the Greek yoghurt, oil, and vanilla extract.
    3 large eggs, 0.75 cup granulated sugar, 0.5 cup Greek yoghurt, 0.5 cup vegetable oil
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  • Fold in the grated zucchini and apple.
    1 tsp vanilla extract
  • Pour the batter into the prepared cake pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
  • Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Slice and serve.

Notes

For a healthier option, you can reduce the sugar content or use applesauce to replace some of the oil. Feel free to add nuts or dried fruit for extra flavor and texture.

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